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GRILLED SWORDFISH WITH CARIBBEAN SALSA |
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Prepare the salsa by combining the onion, orange, tomatoes, parsley,
cilantro, coconut, lemon, lime, orange juice, vinegar, hot sauce and toss.
Cover and place in the fridge to set up for an hour before serving.
In a bowl, combine oil, wine, thyme, garlic, and shallots. Add the swordfish
steaks to a large sealable plastic bag. Pour the marinade over the swordfish
steaks and place in the fridge for 30 minutes.
Preheat grill to high heat (500ºF) (5 steamboats).
Remove the steaks from the marinade and pat dry. Place the steaks on the grill
and cook for approximately 4 minutes per side until opaque at the center. Avoid
flare ups.
Serve with salsa on top.
Yield: 6 servings
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